Advanced search
Add to list

Selection criteria for potato tubers to minimize acrylamide formation during frying

Author
Organization

Citation

Please use this url to cite or link to this publication:

MLA
De Wilde, Tineke, Bruno De Meulenaer, Frédéric Mestdagh, et al. “Selection Criteria for Potato Tubers to Minimize Acrylamide Formation During Frying.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 54.6 (2006): 2199–2205. Print.
APA
De Wilde, T., De Meulenaer, B., Mestdagh, F., GOVAERT, Y., Ooghe, W., FRASELLE, S., DEMEULEMEESTER, K., et al. (2006). Selection criteria for potato tubers to minimize acrylamide formation during frying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(6), 2199–2205.
Chicago author-date
De Wilde, Tineke, Bruno De Meulenaer, Frédéric Mestdagh, Y GOVAERT, Wilfried Ooghe, S FRASELLE, K DEMEULEMEESTER, et al. 2006. “Selection Criteria for Potato Tubers to Minimize Acrylamide Formation During Frying.” Journal of Agricultural and Food Chemistry 54 (6): 2199–2205.
Chicago author-date (all authors)
De Wilde, Tineke, Bruno De Meulenaer, Frédéric Mestdagh, Y GOVAERT, Wilfried Ooghe, S FRASELLE, K DEMEULEMEESTER, Carlos Van Peteghem, A CALUS, JM DEGROODT, and Roland Verhé. 2006. “Selection Criteria for Potato Tubers to Minimize Acrylamide Formation During Frying.” Journal of Agricultural and Food Chemistry 54 (6): 2199–2205.
Vancouver
1.
De Wilde T, De Meulenaer B, Mestdagh F, GOVAERT Y, Ooghe W, FRASELLE S, et al. Selection criteria for potato tubers to minimize acrylamide formation during frying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. AMER CHEMICAL SOC; 2006;54(6):2199–205.
IEEE
[1]
T. De Wilde et al., “Selection criteria for potato tubers to minimize acrylamide formation during frying,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 54, no. 6, pp. 2199–2205, 2006.
@article{329377,
  author       = {De Wilde, Tineke and De Meulenaer, Bruno and Mestdagh, Frédéric and GOVAERT, Y and Ooghe, Wilfried and FRASELLE, S and DEMEULEMEESTER, K and Van Peteghem, Carlos and CALUS, A and DEGROODT, JM and Verhé, Roland},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  language     = {eng},
  number       = {6},
  pages        = {2199--2205},
  publisher    = {AMER CHEMICAL SOC},
  title        = {Selection criteria for potato tubers to minimize acrylamide formation during frying},
  volume       = {54},
  year         = {2006},
}

Web of Science
Times cited: